Propolis is a sticky substance that worker bees collect from the bark of trees, buds and flowers, and enriches it through enzymes. The biological properties depend on their chemical composition that varies depending on which plants and which geographical area it was collected from. In this research, propolis was extracted with 70% ethyl alcohol by using different methods: maceration method, exposure to ultrasound waves (15 min and 30 min) and exposure to microwaves (2 x 10s and 3 x 10s). Stock solutions of five different samples of propolis obtained by different extraction methods were prepared at a concentration of 25 mg / ml. The antimicrobial effect was tested on selected microorganisms: bacteria of the genus Streptococcus (S. pyogenes, S. pneumoniae and S. salivarius) and the fungus Candida albicans. The antimicrobial effect was tested through the method of diffusion by drilling holes in the agar and determining the minimum inhibitory and bactericidal concentrations. As a result of the diffusion method, zones of inhibition were obtained. The results show that the most sensitive bacteria was S. pneumoniae. The zone of inhibition for these bacteria was about 22 mm, with the extract obtained by maceration. The worst antimicrobial properties of propolis was exhibited by the sample obtained by the method of extraction with microwaves lasting 20 seconds. Minimum bactericidal concentration was least for the bacteria S. salivarius at 0.4 mg / ml while the most resistant bacteria was S. pyogenes with the MBC at 6.3 mg / ml. Results of the tested bacteria and fungi showed high sensitivity to all five samples of propolis, thus it can be used as an aid in the treatment of infections caused by tested microorganisms.